Bran and Jam Muffins

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Category : Breads

Recipe : Bran and Jam Muffins

There is no need to spread jam on these tasty muffins; it is already inside. Black
raspberry spreadable fruit has a wonderful taste and color, but feel free to use any
other flavor you like.

Makes 6 servings

1/4 cup + 1 tablespoon whole- wheat flour (reserve 1 teaspoon)
3 tablespoons all-purpose flour
1 1/4 ounces all-bran cereal flakes, crumbled
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
Pinch ground nutmeg
1/2 cup low-fat (1.5%) buttermilk
2 tablespoons vegetable oil
1 egg white
1/2 teaspoon vanilla extract
1/4 cup black raspberry spreadable fruit

Preheat oven to 350o F. Spray six 2 3/4" muffin cups with nonstick cooking
spray; sprinkle evenly with the reserved teaspoon flour.
In medium bowl, combine whole-wheat and all-purpose flours, cereal, sugar,
baking powder, baking soda, cinnamon, salt and nutmeg.
In small bowl, beat together buttermilk, oil, egg white and vanilla. Add to cereal
mixture; stir until just combined.
Spoon batter evenly into prepared cups, filling each two-thirds full. Spoon 2
teaspoons spreadable fruit into center of each muffin, pressing it into batter
slightly. Bake 25 minutes, until lightly golden and toothpick inserted in muffin
(not spreadable fruit) comes out clean. Cool on wire rack 10 minutes. Remove
muffins from pan; cool completely on rack.

SERVING (1 MUFFIN) PROVIDES: 1 Fat, 1/2 Fruit, 1/2 Bread, 65 Optional
Calories; 5 grams Fat, 3 grams Fiber.

PER SERVING: 168 Calories, 5 g Total Fat, 1 g Saturated Fat, 1 mg Cholesterol, 331 mg
Sodium, 29 g Total Carbohydrate, 3 g Dietary Fiber, 3 g Protein, 79 mg Calcium